| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Mexican, Meats |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Thinly cut beef skirt steaks |
| 3 |
c |
Orange juice |
| 4 |
|
Oranges, cut into 1/2" |
|
|
Slices |
INSTRUCTIONS
Pound met with side of saucer to tenderize, if needed. Cut meat into
serving pieces. Place steaks in bowl; pour orange juice over meat. Marinate
at room temperature 3 hours or in refrigerator overnight. Drain marinade
and reserve. Grill meat and orange slices over hot charcoal to taste. Heat
orange juice marinade; serve as sauce.
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